ATOL DE ELOTE RECIPES

Steps:

• Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.
• Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.
• Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.
• Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels.
• Variations: Frozen corn can be used in a pinch, but the flavor won't be nearly as good.
• Note: Because the corn used in Central America is starchier, you may have to add the suggested cornstarch to achieve the lightly thickened consistency.

Steps:

• Add water in a pot with the cinnamon stick. Place the pot over medium heat and bring to a boil. Let it simmer for a couple of minutes to infuse the water.
• Add corn to a blender, pour in the milk and blend until you’ll have a smooth runny mixture.
• Add the brown sugar to the pot with water and mix to dissolve well.
• Add the corn mixture while mixing with a wooden spoon.
• Allow corn atole to gently simmer for 10 minutes while constantly stirring.
• Slowly add the corn starch mixture to the pot while stirring to prevent lumps.
• Simmer for 2-3 minutes or until atole thicken to your desired consistency.